BRUNCH MENU

10am - 2pm every Saturday + Sunday.

À LA CARTE

Chayote ⋅ Julienned chayote in a bright nam jim vinaigrette with mint and cilantro, smoked rosehip BBQ sauce, crispy shallots, and toasted Fraser Valley hazelnuts. GF + V  ⋅ 14

Potato ⋅ Crispy fried German butter potatoes tossed in smoky onion and dill seasoning with fresh dill, garlic scape and dill aioli, house pickles, braised mustard seeds. GF + V ⋅ 14

Chicory ⋅ À la Waldorf: seasonal chicories with caramelized apple emulsion, compressed celery, farmhouse buffalo blue, and Fraser Valley hazelnut croccante. GF / V Option ⋅ 15

Cheese Curds ⋅ Fried cheese curds in a crisp beer batter, dusted with smoked pepper salt and served with our house beer mustard. ⋅ 15

Waffle ⋅ House Belgian waffle topped with crispy fried oyster mushrooms, miso mushroom gravy, maple chili oil, cayenne emulsion, and lacto-fermented pickles - an Acorn brunch classic since 2015. GF + V ⋅ 24

Celeriac ⋅ Tempura-fried celeriac over cassoulet-style heirloom beans with silky celeriac-skin soubise, pickled rainbow carrots, and a poached Coligny Creek egg. GF + V Option ⋅ 23

Omelette ⋅Coligny Creek eggs folded around garlic-braised rainbow chard, parsley, Farmhouse chevre, parmesan crisp. GF ⋅ 22

Mezze Platter ⋅ Navy bean hummus, chili crunch, seared halloumi, toasted Livia sourdough, pickles, blistered shishitos, shawarma oyster mushrooms, fried brussels sprouts, poached Coligny Creek egg ⋅ 25



Sorbet ⋅ Blueberry–sumac sorbet with mint–poblano gel and a cardamom oat crumb. GF + V ⋅ 9

Parfait ⋅ Pumpkin parfait with maple yogurt, puffed wild rice granola and toasted pumpkin seeds, squash gut caramel, and torched meringue. GF ⋅ 14

Pancake ⋅ Acorn pancake, crispy outside and fluffy inside, with pear syrup, seasonal jam, hazelnut dessert cream, toasted Fraser Valley hazelnuts, and frozen Coronation grapes. V ⋅ 19

Sides

Poached or Fried Egg Coligny Creek Egg ⋅ GF ⋅ 3 | Toasted Livia Sourdough ⋅ 4
Soft Scramble + Heidi Cheese ⋅ GF ⋅ 8 | Pancake + House Syrup ⋅ V ⋅ 10

BRUNCH TOGETHER

A playful prix-fixe brunch experience for the table
Includes coffee or tea and a Mimosa or Fauxmosa. GF + V Option
full table participation required
49

GF Gluten Free  | V Vegan * Inquire with your server regarding celiac option
Changes and modifications respectfully declined. Please inform your server of any allergies

Brunch chefs Matthew Kim - Taylor Snell - Owen Goulden

DRINKS

Coffee ⋅ Kafkas, Vancouver, BC ⋅ Add Almond Bailey’s + 6 ⋅ 4

Tea ⋅ Tea Sparrow ⋅ An assortment of organic teas ⋅ 4

Kombucha ⋅ Culture Craft Seasonal Flavours - East Vancouver ⋅ 473ml ⋅ 7

Ginger Beer ⋅Cold Pressed Ginger Juice, Cayenne Pepper, Fresh Lime, Sparkling Water, Angostura Bitters, Ginger Candy ⋅ 6

LaVANder Fizz ⋅ Lavender, Fresh Lemon Juice, Sparkling Water, Bitters ⋅ 9

Juice ⋅ Fresh Cold Pressed Orange, Grapefruit ⋅ 6

Caesar Mocktail ⋅ Walter’s Vegan Caesar Mix, House Pickles, Smoked Salt Rim ⋅ 10

Fauxmosa ⋅ Fresh Grapefruit or Orange Juice, Non-Alc. Sparkling Cuvée ⋅ 10

SIGNATURE COCKTAILS

Mimosa ⋅ Fresh Grapefruit or Orange Juice, Sparkling Wine ⋅ 10

Main’s Caesar ⋅ Acorn Caesar Mix, Sons of Vancouver Chilli Vodka, House Pickles, Smoked Salt Rim ⋅ 11

Acorn Spritz ⋅ Apricot Kernel-Infused Aperol, Cynar, Sparking Wine, Fresh Orange, Fresh Herb ⋅ 15

Pick Us Up ⋅ Arbutus Espresso Vodka, Sons of Vancouver Amaretto, Baileys, Nutmeg ⋅ 14

BEER / CIDER

Rotating Selection of locally made craft breweries and cideries.

WINE

 A select grouping of wines from our larger list that sip well morning + night!